Arroz con Pollo, meaning "rice with chicken" in Spanish, is a comforting and flavorful dish that's a staple in many Latin American cuisines. This one-pan wonder is incredibly versatile, allowing for adjustments to spice levels and ingredient additions based on personal preference. Imagine tender chicken simmering in a rich broth, infused with the aromatic flavors of saffron, garlic, and herbs, all perfectly coating fluffy, delicious rice. It's a complete meal in one pot, minimizing cleanup and maximizing deliciousness. The vibrant colors and satisfying textures make it a crowd-pleaser, perfect for a weeknight dinner or a special occasion.
This simple yet elegant recipe delivers authentic Arroz con Pollo with minimal fuss. Forget complicated techniques and lengthy prep times; this version is designed for ease and delicious results. Ready to experience the joy of this classic dish? Let's dive into the step-by-step process to create your own unforgettable Arroz con Pollo.
Tools Needed
- Pan with lid
Ingredients
- Chicken leg quarters: 1 3/4 pounds (about 1.5-2 pounds total chicken)
- Seasoning salt: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Lemon pepper: 1/2 teaspoon
- Oil: 3 tablespoons
- Rice (medium grain): 1 cup
- Water: 2 cups
- Chicken bouillon cube or 1 tbsp bouillon powder: 1
- Crushed tomatoes: 2/3 cup (or 1/2 cup for less tomato flavor)
- Onion: 1 small-medium, chopped
- Minced garlic: 2 cloves
- Onion powder: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Ground cumin: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
- Dried parsley: a little for garnish (optional)
Step-by-Step Instructions
Step 1. Prepare and Brown Chicken
- Season chicken leg quarters with 1 teaspoon seasoning salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon lemon pepper.
- Brown chicken in a preheated pan with 3 tablespoons of oil over medium heat for about 3 minutes per side.
- Cover and cook on low heat for another 10-12 minutes.
Step 2. Cook Rice and Build Flavor
- While chicken cooks, toast 1 cup of rice in the same pan for about 5 minutes until lightly golden brown. Add sauteed garlic if desired.
- Add 2 cups of water, 1 chicken bouillon cube (or 1 tbsp powder), and gently stir. Scrape up any fond from the bottom of the pan.
- Add 2/3 cup crushed tomatoes (or 1/2 cup), and your dry seasoning mix (1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp cumin, 1/4 tsp black pepper).
Step 3. Combine and Simmer
- Return chicken (skin-side up) to the pan along with any juices. Add chopped onion.
- Cover and simmer on medium-low to low heat for 20 minutes. Turn off heat and let sit, covered, for 10 minutes without lifting the lid.
Step 4. Rest and Serve
- Garnish with dried parsley (optional) and serve.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Use bone-in dark meat chicken for best results, but other cuts work too.
- Don't burn the chicken while browning – use medium to medium-high heat.
- Adjust the amount of crushed tomatoes to your preference.
- Adjust the dried seasonings to your taste or omit them entirely.
- Leaving the lid on during the entire cooking process is crucial for even rice cooking.
Nutrition
- N/A
FAQs
1. Can I use different types of rice for Arroz con Pollo?
Yes! While long-grain white rice is traditional, you can experiment with other varieties like medium-grain or even brown rice. Just keep in mind that cooking times may vary.
2. What can I do if my Arroz con Pollo is too dry?
Add a little chicken broth or water to the pot, stir well, and cover it to let it steam for a few minutes. This will help to rehydrate the rice.
This one-pan Arroz con Pollo recipe delivers a flavorful and satisfying meal with minimal effort. From weeknight dinners to special occasions, this dish is sure to become a family favorite. Enjoy the delicious results of your culinary adventure!